Farmer's Market

Sugar Snap Peas, 5 Ways

By Alexandra Fleischman | June 19, 2013

photo (23)

Sugar snap peas were one of the first vegetables I really, truly liked. It happened one summer, when my mom started serving roasted sugar snaps with just a sprinkle of salt on top. Magical. So when I saw them at the farmers market today, I couldn’t resist. They’re amazing when they’re roasted, but here’s five ways to be pleasantly surprised.

  1. Fresh – Prep them by washing, trimming off the stem ends, and removing the tough string along the edge. If you prefer them a little less crisp, blanch them in boiling water 30 seconds to a minute before transferring them to a bowl of cold water.
  2. Roasted – Lightly cover peas in olive oil, and cook under broiler, stirring occasionally, until browning in spots. (My favorite!)
  3. Sautéed – Prep them as described above, and heat olive oil over medium-high heat. Sauté the peas until crisp and tender, around 5 minutes.
  4. Pickled – Start with equal parts cold water and white wine vinegar. Heat the vinegar in a saucepan with equal parts sugar and salt until dissolve, and then mix with cold water. Pour over the peas and some cloves of garlic, or chili peppers. Store covered.
  5. Soup – Sauté an onion in butter or oil until soft, and add the peas. Cook for a few more minutes, and then add stock. Puree and season. Serve with lemon juice and a dollop of yogurt or sour cream.
sugar snaps

Photo: Whitney

For more recipes for peas, please:

Cranberry Bean and Sugar Snap Pea Salad

Spring Pea Risotto

Warm Beef and Pea Salad

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